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Hazelnut Roasted Brussels Sprouts (Virtual Holiday Brunch Potluck)

Today we are going to discuss a much-maligned vegetable, the Brussels sprout. Poor Brussels has quite a bad rap, and is hated by millions the world over. See, Brussels suffers from a syndrome called “being over-cooked”, a terrible, terrible malady. It is a descendent of wild cabbage, and like most other cruciferous vegetables (broccoli, cabbage, kale, etc.), overcooking breaks down a compound that then releases a sulphurous odor. And yes, by sulphurous, I do mean that it smells like someone has a bad case of intestinal upset. What’s a poor overcooked vegetable to do? I must have had someone in my childhood who knew how to cook Brussels sprouts because I’ve always liked them. I’ve had some not so good ones, but knew an overcooked version when I saw it. My husband, on the other hand, shudders at the very thought and has all but banned them from our kitchen.

But I was invited to join a virtual Holiday Brunch Potluck organized by Julie, of The Little Kitchen, the idea being that we all post a different dishes and link them in together, as if we were attending a real potluck. I signed on a bit late and was assigned to the side dishes. This blog is focused primarily on the sweets and treats, but I do make my share of delicious sides and I took this on as a great challenge. And to add to the challenge, I thought I might whip up a batch of Brussels sprouts and see if I could get my husband to change his mind. I was put in mind of a Brussels sprouts dish that my father’s wife had made on a family vacation, which included hazelnuts. My husband never got a chance to try them, as he was laid low with a nasty virus and spent the last day of our vacation in bed. But I remembered them as quite good, enough so that I had two helpings. And definitely a worthy and healthy side dish for Holiday Brunch Potluck.

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I also happened to have recently picked up a bottle of roasted hazelnut oil and was casting around for ways to use it. Specialty oils like this are a relatively new love of mine and I’ve discovered a good, inexpensive source for them at TJ Maxx/Homegoods. I always keep a large bottle of walnut oil at the ready, and I’ve eyed the hazelnut oil a number of times. When I happened to see a bottle on clearance, I grabbed it. And it just seemed tailor-made for using with Brussels sprouts, the rich flavour of the oil adding a depth to the slight nuttiness of the vegetable. I found an excellent recipe for Brussels in Cook’s Illustrated, which uses a bit of water in a tightly covered pan to steam the sprouts a touch and make them more tender before going on to roast them. So I followed that method for the most part, adapting it to add the hazelnut oil, some garlic and some roasted hazelnuts.

The Results: If success here is to be measured by getting a self-declared Brussels hater to enjoy them, then I am ready to declare victory. Because my husband ate them and enjoyed them, and I am now officially granted permission to make Brussels sprouts whenever I so choose. That said, he didn’t go back for more than one helping. But I did. They were mine, all MINE and I happily ate them several days in a row. Interestingly, I almost liked them better on the second and third day when re-heated gently. I think the flavours had a chance to meld and develop a bit more. It’s such a simple side-dish, and certainly healthy and flavourful. If you have Brussels sprouts haters in your life that you want to win over to the dark side, I’d definitely give this recipe a second glance.

Make sure you check out all the other great participants in our Virtual Holiday Brunch Potluck below. From cocktails to dessert, this is a fantastic collection of holiday recipes that you won’t want to miss!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

I am a lover of brussels sprouts, although the rest of my family are not as big a fan. I find roasting to be the best way to prepare them like you've done here – you don't get that sulphurous smell. I love all the food treasures you can find at TJ Maxx and Home Goods too.

I love, love, love Brussels sprouts; the husband hates them. He ate one – one! – on Thanksgiving just for me and hated them. He pushed all of the rest of his Brussels sprouts onto my cousin's plate. He's such a grown-up. I wonder if he'd let me try these. Congrats on converting a Brussels sprouts lover!

Sympatico! I just posted a similar recipe this week-brussel sprouts and bacon.. we love brussel sprouts and bacon. I am going to give this a go with hazelnut oil. Roasting redeems every vegetable! I call it a "Face lift for Veggies"

I used to work at a famous Melbourne restaurant clled Donovans, and they did a sweet and salty brussel sprouts dish with roasted chestnuts – it was amazing, and converted all previous brussel haters. Was only talking about it yesterday…. (and it's 10 years at least since I worked there!)

Nuts and funky veggies – can only be a good thing. Will have to give this a go!

What a yummy preparation! Loved this recipe and the way you write. I am fond of food and I think there is a lot to learn from you! Your photography is praiseworthy too. I am a fan of your facebook page. Please feel free to follow my FB page (Cosmopolitan Currymania) if you like! http://cosmopolitancurrymania.blogspot.com

I have to admit that I'm not a huge Brussels sprouts fan myself, but I think this preparation might just get me to change my mind! The hazelnut oil sounds like a perfect addition…I'm keeping my eye out for some of that.

My love for Brussel sprout is huge… I'm going to try this one as soon as I get a chance – prob after vacation though. Brussel sprouts are one of my favorite veggies and it's so nice to get new recipe! I have never tried one with hazelnuts. Can't wait!

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